Salting saffron mushrooms in cold, hot and dry ways
There are several methods for salting saffron mushrooms at home, for example, salting using the express method, dry, cold and hot salting. A wonderful and delicious salted mushroom snack will be well stored all winter, if you follow the rules of step-by-step salting and storage.
However, no matter what method of salting saffron mushrooms was chosen, first the fruiting bodies must undergo preliminary cleaning of forest debris. They should also be washed well in plenty of water. In addition, the densified tips of the legs should be cut off from the mushrooms, since when salted they turn out to be very stiff.
The amazing ability of salted mushrooms is to maintain an incredible forest aroma and taste. A cold appetizer is perfect for boiled or fried potatoes, as well as a glass of strong drinks. It can be added to salads, soups, vegetable stew and even make caviar from it.
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A simple way to pickle saffron mushrooms: express option
If you want to please yourself and your household with a delicious mushroom snack in a few hours, then use the express salting of mushrooms.
- The main product is 2 kg;
- Salt - 4 tbsp. l
A simple method of salting saffron mushrooms has one minus - the snack should not be stored for long, it should be eaten in 2-3 days. Therefore, for this option of pickling, a small amount of mushrooms is taken.
The peeled fruit bodies are stacked in layers in sterilized glass jars with their heads down.
Sprinkle each layer of saffron milk with salt, sparing no preservative.
Squeeze with a small load, and as soon as the mushrooms start the juice, after 5-7 hours they are ready for use. The main thing that needs to be done is to thoroughly rinse the product from salt, season with vegetable oil, green onion and chopped parsley.
Dry salted saffron mushrooms for the winter: a step-by-step instruction
Salting saffron mushrooms for the winter in a dry way is quite simple, because the mushrooms are not soaked, washed, or even boiled. However, this option requires a large amount of salt.
- The main product is 5 kg;
- Salt - 10 tbsp. l .;
- Allspice and black pepper - 10 peas each;
- Bay leaf - 5 pcs.;
- Dill branches - 4 pcs.
Dry salted saffron mushrooms should be carried out following the step-by-step instructions.
- Mushrooms are cleaned with a damp kitchen sponge, cut off the ends of the legs and lay in layers in a sterilized jar with a wide neck. Previously, dill branches are laid on the bottom of the can and a thin layer of salt is poured.
- Each row of mushrooms is sprinkled with salt, peas of allspice and black pepper, as well as bay leaf.
- Cover with a gauze napkin, put a tea or coffee saucer on it.
- Press down on top with a load in the form of a plastic bottle filled with water.
- After 14 days, saffron mushrooms can be served at the table, treating loved ones and guests, but washing well in advance in cold water. If the mushrooms turned out to be salty, the mushrooms can be soaked in cold water for about 30-40 minutes.
Cold way of salting saffron mushrooms
The cold method of salting saffron mushrooms will help to preserve all their taste and beneficial substances. In this embodiment, the mushrooms also do not soak, and do not boil.
- The main product is 3 kg;
- Currant and cherry leaves;
- Salt - 4 tbsp. l .;
- Garlic - 6-8 cloves;
- Clove - 4 pcs.;
- Ground black pepper - 1 tsp.
- Put the mushrooms cleaned in a dry way in an enameled pan, in which currant and cherry leaves scalded with boiling water already lie on the bottom.
- Sprinkle each layer of saffron milk caps with the hats down with salt, cloves, chopped garlic cloves and ground black pepper.
- Cover with a cloth and press down with a load, leaving it under pressure for 25 days.
- Every 3-4 days, check the workpiece so that mold does not form on the surface.
Hot salted saffron milk option
We offer another recipe for a quick option for salting saffron mushrooms in a hot way. It allows you to start eating a snack after 5-7 days.
- The main product is 3 kg;
- Salt - 4 tbsp. l .;
- Water - 2 L;
- Garlic - 4 cloves;
- Leaves of blackcurrant and cherry - 7 pcs.;
- Dill seeds - 1 tsp;
- Cloves and allspice - 5 each.
- After cleaning, rinse the mushrooms and add water.
- Let it boil, boil for 5 minutes and add salt, clean leaves of currant and cherry, allspice, cloves, and also dill seeds.
- Let the mushrooms boil in brine for 15 minutes and put them in glass jars with a slotted spoon, sprinkling with chopped garlic.
- Strain the brine, let it boil again and pour into jars. If the mushrooms are not in the liquid, they will deteriorate and turn black.
- Banks should be closed with capron lids, and after cooling they should be taken out to the cellar.
It is worth saying that no matter what methods of salting saffron mushrooms you choose, the cooked mushroom preparations will diversify the everyday family menu and decorate any holiday table.
